Oven-Baked Bread Stuffing with Sage and Thyme | America's Test Kitchen

Name: Oven-Baked Bread Stuffing with Sage and Thyme | America's Test Kitchen
Total time: 75 min
Ingredients: 8 tablespoons unsalted butter (1 stick), plus extra for baking dish; 1 large onion, chopped medium (about 1 1/2 cups); 4 medium ribs celery, diced medium (about 1 1/2 cups); 1/2 teaspoon dried sage; 1/2 teaspoon dried thyme; 1/2 teaspoon dried marjoram; 1/2 cup minced fresh parsley leaves; 1/2 teaspoon ground black pepper; 12 cups dried 1/2-inch cubes from one 1-pound loaf French bread, or potato or challah bread; 2 cups chicken stock or low-sodium canned chicken broth; 3 large eggs, beaten lightly; 1 teaspoon table salt

www.americastestkitchen.com

By using the right bread, getting the ratio of wet and dry ingredients just right, and baking it covered, you can make a rich, flavorful stuffing--without the bird.

Keywords

Side Dishes
Make Ahead
Breads
Casseroles
Thanksgiving
Holiday

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Ingredients

8 tablespoons unsalted butter (1 stick), plus extra for baking dish
1 large onion, chopped medium (about 1 1/2 cups)
4 medium ribs celery, diced medium (about 1 1/2 cups)
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 cup minced fresh parsley leaves
1/2 teaspoon ground black pepper
12 cups dried 1/2-inch cubes from one 1-pound loaf French bread, or potato or challah bread
2 cups chicken stock or low-sodium canned chicken broth
3 large eggs, beaten lightly
1 teaspoon table salt